Chinese Kung Pao Chickpeas
A fiery stir-fry of pan-crisped chickpeas with roasted peanuts, dried chiles, and a glossy tangy-sweet kung pao sauce, served over fluffy jasmine rice.
20m prep · 30m cook · 4 servingsGluten-Free
Ingredients
- 2 cups Jasmine Rice
- 3 ½ cups Water
- 3 tbsp Gluten-free Tamari
- 2 tbsp Rice Vinegar
- 1 ½ tbsp Maple Syrup
- 1 tbsp Cornstarch
- 2 can (15 oz) Chickpeas
- 2 tbsp Vegetable Oil
- Salt
- 1 tbsp Sesame Oil
- 6 whole Dried Red Chiles
- 3 cloves Garlic
- 1 tsp Fresh Ginger
- 1 whole Red Bell Pepper
- ⅓ cup Roasted Peanuts
- 3 whole Green Onions
Instructions
Estimated nutrition (per serving)
Calories657 kcal
Protein17g
Carbs108g
Fat18g
Fiber8g
Sodium825mg
Sugar10g